GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW
We deconstructed -- and then reconstructed! -- all the great flavors of Buffalo chicken wings into this meal that's much healthier but tastes just as satisfyingly decadent.
Provided by Marge Perry
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F).
- Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken.
- Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes.
- Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw.
GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW
All of the buffalo wing flavor you love in an appetizer but served dinner-style. Bonus is that the chicken is grilled and not fried.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
- Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a plate and serve with blue cheese slaw.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 10.8 g, Cholesterol 133.8 mg, Fat 26.2 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 7.7 g, Sodium 1569.4 mg, Sugar 2.2 g
BUFFALO CHICKEN THIGHS WITH CELERY AND BLUE CHEESE SALAD
Baked buffalo chicken thighs and a side of celery and blue cheese salad, gets a spicy upgrade in this easy and affordable weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.
- In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.
Nutrition Facts : Calories 349 g, Fat 27 g, Fiber 2 g, Protein 21 g
BUFFALO CHICKEN THIGHS
These chicken thighs go well with a side of celery sticks and light ranch dressing. After breezermom's helpful review, I changed the heat to cook the chicken in the skillet from medium high to medium. The medium high heat is too low for me, but my oven is old and the burners probably aren't as hot as newer stoves.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Combine first four ingredients in a heavy-duty zip-top plastic bag; seal.
- Shake to blend.
- Add half of chicken to bag; seal; shake to coat.
- Remove chicken from bag, shaking to remove excess flour mixture.
- Heat a large nonstick skillet over medium heat.
- Add 1 1/2 teaspoons oil to pan; swirl to coat.
- Add flour-coated chicken to pan; saute 4 minutes on each side or until browned.
- Transfer browned chicken to a jelly-roll pan.
- Repeat procedure with the remaining uncooked chicken, flour mixture, and oil.
- Discard remaining flour mixture.
- Bake chicken at 375 degrees for 8 minutes or until done.
- Combine hot sauce and butter in microwave-safe dish; microwave at high for 30 seconds or until butter melts, stirring to blend.
- Place chicken in a shallow dish; drizzle with butter sauce; toss to coat.
AIR FRYER BUFFALO CHICKEN THIGHS
Air Fryer Buffalo Chicken Thighs are a great way to get in that addictive buffalo wing flavor, but with chicken thighs instead. These air fryer chicken thighs crisp up perfectly in the air fryer while the inside stays tender and juicy.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat the air fryer for 5 minutes at 400 degrees F.
- Dry the chicken thighs with paper towels, then salt both sides of each of the chicken thighs. Rub the olive oil onto both sides of the chicken thighs.
- After air fryer is preheated, add the chicken thighs, skin side up. Cook in the air fryer for 20-25 minutes (16-18 minutes for smaller thighs). Use a meat thermometer to check for doneness.
- Once chicken thighs are cooked, let rest for 5 minutes and cook buffalo sauce.
- Take the pepper sauce, butter, vinegar, Worcestershire sauce, and garlic powder and add to a medium skillet over medium heat, cooking until butter is melted, stirring occasionally.
- Once butter is melted, turn heat to low and cook for an additional 2-3 minutes until sauce is hot, but not split/broken (where the butter separates from the sauce).
- Dip each chicken thigh in the sauce, coating the top and bottom, and then plate.
- Top as desired and enjoy immediately.
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